We are in the September, a month that ends with “R.” That means it’s a good oyster month. I will be sure to try this recipe out soon. If you get to it before I do, let me know how it turns out.

Bon appetit!

INGREDIENTS

4 tablespoons butter

2 cups chopped mushrooms

1 cup chopped, cooked shrimp

1/4 chopped green onions

1/4 cup snipped parsley

1 clove garlic, minced

2 dozen fresh oysters on the half-shell

1/2 cup dry white wine

1/2 teaspoon salt

Dash cayenne

1 cup cream

1/4 cup all-purpose flour

Rock salt

1/3 cup fine dried bread crumbs

2 tablespoons melted butter

1/8 teaspoon paprika

DIRECTIONS

In a skillet, melt the butter. Add the mushrooms, shrimp, onions, parsley and garlic. Cook for 1 minute. Drain the oysters, reserving the liquid (add enough water if needed to make 3/4 cup). Add the oyster liquid, wine, salt and cayenne to the skillet. Bring to a boil and simmer for 1 minute.

Combine the cream and flour. Stir into the mixture in the skillet, stirring constantly until thickened and bubbly.

Arrange the oyster shells on a bed of rock salt in a shallow baking pan. Place one or two oysters in each shell. Spoon about 2 tablespoons of the sauce over each oyster. Combine the bread crumbs with the melted butter. Sprinkle over the oysters and bake at 450 degrees for 10 minutes.

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